1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.

2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.

3. Turn the heat to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.

4. Return the chicken to the skillet along with the green and red peppers, carrot, celery and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.

Saute the onion and bell pepper in the butter in a stockpot until tender. Add the flour and mix well. Whisk in the broth to avoid lumps. Stir in the carrots, broccoli and bay leaves. Bring to a simmer over medium heat; reduce the heat to low.

Simmer until the broccoli and carrots are tender, stirring frequently. Discard the bay leaves. Stir in the milk, cayenne pepper and salt. Simmer just until heated through, stirring occasionally. Ladle into soup bowls.